Cases of diabetes have skyrocketed in the last 50 years. In 1977, the government decided that fat (not sugar) was the culprit of obesity and heart disease. This began the low fat/no fat crusade. Fat was removed from foods we ate. However, the food tasted so bad no one would eat it. So, sugar and various sweeteners were added to mask the poor taste. Vegetable oils replaced saturated fats like those found in olives, coconuts, and avocados. By 1985, modern wheat consisted of dwarf and semi-dwarf wheat which raised the sugar level of nearly all foods even further.

It wasn’t until the discovery of the De Novo Lipogenesis process in 2014 that scientists understood how cells were able to take sugar and turn it into fat. They finally realized that it was sugarĀ  that made us fat. The demonizing of fat intake was finally over and the government removed all fat restrictions from their food guidelines. But unfortunately, the damage had been done. To see how the phagocytic index (a measure of white blood cell activity and immune system function) is lowered by 75% at pre-diabetic levels of blood sugar, see the webinar entitled Diabetes in the Video & Audio Library on our website.

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